Spinach Lasagna
Ingredients
- 1 package (10 oz) – spinach, frozen
- 8 ounce – lasagna noodles, dry
SAUCE:
- 1 medium – onion
- 1 medium – bell pepper, green
- 2 clove – garlic
- 2 cup chopped – mushrooms, portabella
- 14.5 ounce – diced tomatoes, canned
- 1/2 teaspoon – basil, dried
- 1 cup – tomato sauce
- 1/2 teaspoon – sugar
- 1/4 teaspoon – black pepper, ground
FILLING:
- 2 cup – cottage cheese, lowfat
- 2 ounce – Parmesan cheese, shredded
- 1 large – egg
- 1/4 teaspoon – nutmeg
- 2 ounce – mozzarella cheese
Method
Step 1. Cook spinach and lasagna noodles separately, according to the package directions. Drain and set aside. Place spinach on a clean kitchen towel and wring out excess moisture over the sink. Set aside.
Step 2. For the sauce, chop the onion and green pepper; mince the garlic.
Step 3. Spray a large saucepan with nonstick cooking spray; heat over medium heat. Add onion, green pepper, mushrooms and garlic. Cook for about 5 minutes or until vegetables are tender.
Step 4. Stir undrained tomatoes, basil, tomato sauce, sugar and black pepper into the vegetables. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes or until slightly thickened.
Step 5. Preheat oven to 375 degrees F.
Step 6. For the filling, stir together spinach, cottage cheese, Parmesan cheese, egg and nutmeg in a medium bowl.
Step 7. Spoon 1 cup of the sauce mixture into a 9×13 pan. Place lasagna 3 noodles into dish, covering sauce.
Step 8. Spread 1/4 cup spinach mixture onto each noodle. Lay 3 noodles over spinach mixture, spread 1 cup of sauce on top.
Step 9. Continue to layer, ending with a layer of sauce. Sprinkle with grated mozzarella cheese. Cover with foil. Bake for 40-45 minutes or until bubbly. Remove foil and bake an additional 5 minutes
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Recipe Info
Tip: Gram for gram, fresh spinach has more folate than frozen or cooked spinach if eaten right at harvest. The longer the fresh spinach sits in a truck, the more the nutrient degrades, actually making frozen the better source!